Sambal Matah Salmon
Sambal Matah Salmon
omega-3|APPETISER|asian flavours
YIELD: 2 servings
PREP TIME: 10 mins
MARINADE TIME: 7 mins
COOK TIME: 15 mins
INGREDIENTS
3oz sustainable salmon
2-3 Tbsp extra virgin olive
1 stalk lemongrass
2 pcs shallots, finely sliced
1-2 pcs bird’s eye chili, minced
½ Tbsp belachan (shrimp paste)
½ Tbsp lime juice
2 pcs lime leaves
1 clove garlic. grated
½ pc lime zest
½ small zucchini, finely sliced by mandolin
Himalayan pink salt, to taste
DIRECTIONS
Remove lime leaves tough cores, and finely mince. Set aside in a heat-proof dish.
Bash lemongrass with the back of a knife to loosen fibres, and release aroma. Trim tops (use the thick end) and finely mince. Add to shallots.
Combine shallot slices, minced chili, lime leaves mince, garlic, and lime zest with lemongrass mixture. Set aside.
Using a mandolin, carefully slice zucchini into thin pieces and place on a plate in a single layer, sprinkle some salt and 1 tsp of olive oil to tenderize.
Partially defrost raw salmon, de-skin, and slice very thinly. Set aside on a cold plate in single layer.
Cut shrimp paste into smaller pieces.
In a small pot, add remaining oil over low heat, add shrimp paste and using a spatula, dissolve into the oil, as it slowly confits.
After about 3 minutes, run salmon in the confit oil with thongs or chopsticks, one at a time, to gently cook. Don’t leave the salmon in the oil for more than a couple of seconds, flip to the other side when it colours and begins to change to pale pink. Repeat for all salmon and set aside in a single layer on a tray or plate.
Pour the remaining confit oil over the shallot mixture. Taste test once cooled, add lime juice and a little salt, if needed. Mix well.
Plate the zucchini slices, then add salmon on top of the zucchini pieces. Spoon over sambal matah (shallot mixture) on the top.
Drizzle olive oil and white pepper to garnish. Serve with lime wedges, if desired.
Enjoy!
